The history of Nederburg began in 1791; with a journey of discovery with the love of winemaking at heart. Philippus Wolvaart, a man of courage and vision, bought the farm that lay between the Berg and Palmiet rivers for 5600 guilders. Hand in hand with his wife, Margaretha, they nurtured the land and built a strong foundation on which the success of Nederburg was to flourish.
In 1800, Philippus Wolvaart completed the beautiful thatch-roofed Cape Dutch manor house, now a national monument. Wolvaart's wife, Margaretha, looked forward to the completion of their family home, a gracious H-shaped homestead in the Vernacular Cape style. Sadly, Margaretha passed away just before the Manor House was complete, leaving Wolvaart alone in his pride.
Nederburg's reputation as South Africa's most awarded name in wine is no cause for complacency. A shared sentiment among their wine masters is that “Curiosity is key to forever discovering new ways of doing things better".
Nederburg offers a range of award-winning wines, from limited-edition cuvées sold exclusively on the prestigious annual Nederburg Auction to the flagship Ingenuity blends. Their wine masters reiterate; “the secret lies in the details; from the location of vineyards and the liaison with the network of growers across the Cape, to the harvesting schedules, the handling of fruit, and the way it is vinified in the cellars"�.
Amongst their award-winning vintages is the recently released gourmet Heritage Heroes of wooded whites and reds. The classically styled Winemaster's range is tailored and finessed to appeal to the most discerning palate. And it's hard not to be seduced by the bright, lively and very smooth-drinking 56HUNDRED range or the delicious 1791 offerings. These wines are brimming with succulent ripe fruit from the first whiff to the last lingering sip.
The grapes were sourced from vineyards in the Durbanville and Paarl areas. The vines, situated some 120m to 160m above sea level and planted between 1984 and 1993, are grown in Tukulu and Oakleaf soils. Grafted onto nematode-resistant rootstock Richter 99, the vines received supplementary irrigation. The botrytis cinerea (noble rot) grapes were strictly selected and harvested by hand at 35º to 40º Balling during April.
The fruit was destemmed in the cellar prior to pressing, given extended skin contact and then cool-fermented in temperature-controlled stainless-steel tanks at 16°C. The wine did not undergo malolactic fermentation, but rather put through a separator to prevent fermentation from occurring once the desired sugar and alcohol levels had been reached. The wine also did not undergo wood maturation. The wine was blended, stabilised and sterile-filtered before bottling.
Aroms of orange peel, apricot and dried peach. A subtle balance between acid and sugar on the palate with dried fruit, pineapple and citrus flavours.
Excellent with pátés, blue cheese, desserts, cakes, pastries and tarts.